Skip to main content

Chef Megan Mitchell

Online Cookbook

Pink Protein Chia Seed Pudding

  • Serves: 6
  • Complexity: easy
  • Print
Pink Protein Chia Seed Pudding


  • 1-13.5 ounce can coconut milk, full fat such as Chaokoh
  • 1 1/2 cups almond milk, unsweetened
  • 1/4 cup organic unflavored powdered bone broth protein, such as Ancient Nutrition
  • 2 tbsp. maple syrup
  • 2 tsp. vanilla extract
  • 2 tsp. beet root powder, organic
  • 1/4 tsp. Himalayan pink salt
  • 1/2 cup chia seeds
  • Organic blackberries, for serving
  • Organic raspberries, for serving
  • Organic blueberries, for serving
  • Toasted coconut flakes, for serving


  1. Whisk all of the ingredients, minus the chia seeds, together in a large bowl. Make sure the powdered bone broth and beet root powder are dissolved in the liquid.

  2. Next whisk in the chia seeds. Let sit for 3-5 minutes and then whisk again. Let sit another 5 minutes and whisk. Once the mixture has thickened cover and place in the fridge for at least 3 hours.

  3. To serve scoop some of the pudding into a bowl and top with mixed berries and toasted coconut flakes.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.

Newsletter Signup

Please enter your first name.
Please enter your last name.
Please enter a valid email address.
Invalid Input